Red Snapper a la Chambord

Preparation info

  • Difficulty

    Complex

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Fine Red Snapper, 3 Slice in Weight
  • 2 Dozen Oysters
  • ½ Can of Mushrooms
  • 3 Large Tomatoes, Skinned and Chopped
  • 2 Large Onions
  • A Cupful of Stale Bread
  • 3 Sprigs Each of Thyme and Parsley
  • 2 Bay Leaves
  • 6 Allspice
  • 3 Cloves
  • A Bottle of White Wine
  • Salt and Pepper

Method

Clean and wash the Red Snapper carefully. Cut a space six inches square on the surface of the upper side of the Fish, and carefully remove the skin within the enclosed space. Then lard this space closely with very fine larding needles, and fill in with spice, bay leaf, thyme and clove, all minced very fine. Rub thoroughly; inside and outside with salt. Make a good stuffing by taking one dozen oysters, one cup of stale bread crumbs, wet and squeeze of all water; one large onion, chopped fine; a half tablespoonful of salt and black pepper to taste. Mix well and fry in a pan with a tablespoonful of butter. Stuff the body of the Fish and sew up with soft thread. Lard well and, after rubbing thoroughly with lard, place in the oven. Pour over immediately a bottle of White Wine and let the Fish bake well in the Wine. In the meantime prepare the following sauce:

Take one large tablespoonful of butter, one large chopped onion, one sprig of thyme and one of bay leaf. Brown the onions and butter, being careful not to burn, and put in three large tomatoes. Add the chopped herbs, brown and add the pint of oyster liquor, which has been heated while blanching the oysters. (Blanching means to place the oysters on the fire in their own water and heat thoroughly without boiling.) Season the sauce with pepper and salt to taste. Put the Fish in the dish in which it is to be served, and garnish with the oysters, placing them over the fish and mingling between about a half can of mushrooms. After garnishing the Fish nicely, pour the sauce over all and set in the oven a few minutes longer and serve hot.